A Moment in the Garden

Jaz and the new little ones feeding on grape vine leaves. A lovely treat for all. The little ones have settled in really well and Maiki and Jaz have adopted them as their own it seems. Three mums!

Baby Turtledove

This little Laughing Turtledove was visiting the garden on the weekend. We really don't get that many doves here - yet strangely enough the can be seen across the road regularly. They may however have come over to nest in the trees. This little one was quite charming and friendly until one of the roosters had a go for it.

Note to Self - Marri flowering

This is a note to self to watch as the year moves on. My father-in-law, being a former 'man of the land' often says that when the Marri blossoms in February it will be a wet season. And possibly an early winter. Well, in early February this year the Marri was indeed flowering as were some of the local red gums so I am putting this note down to watch to see if there is any validity in this notion.

Backyard Alchemy

 

I was given some kombucha culture the other day. I have tried it briefly before but with little success. It may have been the batch I received but I am also a little more in tune with these ferments now after having kept milk kefir for around five years and recently trying my hand with water kefir.

It intrigues me how such simple ingredients of water, sugar and tea can produce with the help of bacteria and yeast a refreshingly, sweet and sour drink with a fruity fragrance full of health giving nutrients and acids.

The culture feeds on the sugar and, in exchange, produces other valuable substances contained in the finished product: glucuronic acid, glucon acid, lactic acid, vitamins, amino acids, antibiotic substances, 0.5% to 1% alcohol is produced as well as other products.

Kombucha apparently evolved from plant organisms over 2.5 billion years ago and has been prepared and made into a fermented tea drink for over 2ooo years. The principal yeast is Schizosaccharomyces Pombe; others varyingly include Saccharomyces Ludwigii, torula and apiculatus types, Pichia fermentans and Mycoderma. Principal bacteria are Acetobacteria xylinum, Gluconobacter bluconicum and Acetobacter xylinioides; others varyingly include Acetobacter aceti/ketogenum/ pasteurianum

Below is a list of some of the major ingredients found in Kombucha tea:

Various Enzymes, Acetic acid, Carbonic acid, Folic Acid, Gluconic acid, Glucuronic acid, L(+) Lactic, Usnic acid, Amino acids (various), Hydroxy acids (various), Vitamin B1 (Thiamin), Vitamin B2(Riboflavin), Vitamin B3 (Niacin, niacinamide), Vitamin B6 (Pyridoxine), Vitamin B12 (Cobalamin, cyanocobalamin), Vitamin C (from Lactic acid).

In the photo above you can see the original culture in the bottom of the jar and a spiral of organisms as they set about making a new gel culture on the surface of the liquid. Pure alchemy I believe.

The Might of Rome

or, "How Rome Might NOT have done things"

The flashing moment of inspiration for yesterdays brief moment in the garden (in a nutshell, without all the fluff) goes like this. Wonderful, squirting, cherub-laced fountains with volumes of water . . .

To a small, backyard version featuring a defunct water pump (but only on completion of getting EVERYTHING into place) and a couple of very scared young boys hoping the koi don't take their toes off.

Today I am keeping cool and drinking home-made ginger beer. Deflated, but not yet defeated.